Slow Cook Eggplant Zucchini Parmesan Recipe

Ingredients
  • 1 whole eggplant , peeled and cut into 1 inch cubes
  • 1 zucchini , cut into 1 inch cubes (medium)
  • 1 onions , cut into thin wedges (medium)
  • 1 1/2 cups Sauce, spaghetti, low sodium
  • 3/4 cup grated parmesan cheese, low sodium , divided
Directions
1 In a 3 1/2- or 4-quart slow cooker combine eggplant, zucchini, onion, spaghetti sauce, and 1/2 cup Parmesan cheese.

2 Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Sprinkle each serving with additional Parmesan cheese. Serve hot.

Dietary Exchanges

1/4 Fat, 1/2 Other Carbohydrate, 1 Vegetable

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